Preheat your oven to 325°F (165°C).

Heat vegetable oil in a large oven-safe pot and sear the beef chuck roast on all sides for 3–4 minutes.

Sauté onion and minced garlic in the same pot for about 5 minutes.

Add beef broth, soy sauce, brown sugar, rice vinegar, gochujang, sesame oil, and ground ginger to the pot, stirring to combine.

Return the seared beef chuck roast back into the pot, ensuring it's mostly submerged in the sauce.

Surround the roast with carrots, potatoes, and shiitake mushrooms, distributing them evenly.

Cover the pot and roast for 3 to 4 hours, checking occasionally until beef is tender.

Transfer the beef to a serving platter and arrange vegetables around it.

Skim off any excess fat and spoon the sauce over the beef and vegetables.

Garnish with chopped green onions and sesame seeds before serving.